4 c Unbleached Flour 4 c Whole Wheat Flour
4 t Salt 2 t Baking Powder
2 t Baking Soda 6 c Brown Sugar, Firmly Packed
3 c Vegetable Shortening 8 c Quick Rolled Oats
Combine all ingredients except the sugar, shortening, and oats in a large
bowl. Blend well. Stir ni brown sugar an mix well. With a pastry
blender, cut in shortening until evenly distributed. Stir in oats and mix
well. Put in a large airtight container and label Oatmeal Cookie Mix.
Store in a cool, dry place and use within 10 to 12 weeks.
Makes about 24 Cups of mix.
VARIATION: Use 8 cups unbleached flour instead of 4 cups unbleached and 4
cups of whole wheat flours.
